Better than a rhubarb crumble, these flapjacks are chock-full of wholesome oats, fragrant fruit and some special ingredients to add that extra bit of secret deliciousness.
Quickly roasting the rhubarb first intensifies its flavour and sweetness. YUM! See more seasonal recipes and gardening tips from Polly Wood on her Kitchen Garden School Website
- 250g Rhubarb Stems (‘forced’ is ideal but not essential)
- 170g Golden (or regular) Caster Sugar
- 200g Golden Syrup (or use some honey/agave if desired)
- 200g Butter (or Coconut Oil for dairy free)
- 400g Whole Oats
- 100g Desiccated Coconut (unsweetened)
- Optional Extras
- Natural Coconut Flavouring or Essence
- 1/4 teaspoon of Rosewater (plenty!)
Line the base and sides of a 20x30cm (approx) tin with non stick baking parchment and preheat the oven to 180℃/Fan 160℃.
- Chop all the rhubarb stems into (1cm ish) chunks. Put about 3/4 into a small baking tin with 20g of the caster sugar and roast for 10 minutes.
- Remove from oven and add the Rosewater if using. Add the remaining uncooked rhubarb to the mix and give all a little shake/stir so evenly coated and sticky. (Resist the urge to eat at this stage…)
- Place the remaining caster sugar, golden syrup and butter (or coconut oil) in a large pan. Heat, stirring occasionally, over a moderate heat until the butter melts and sugar dissolves.
- At this point add between 10-20 drops of coconut essence (taste dependent). I do 20. I like coconut..
- Add the oats and desiccated coconut to the pan and mix well.
- Tip about 2/3rds of the flapjack mixture into the prepared tin and press down firmly with the back of a fork.
- Distribute the rhubarb mix over the top of this then top off with the remaining flapjack mixture. Some bits of rhubarb poking through is ok. Good, in fact!
- …In the preheated oven for approx 30 minutes or until the outside edges are golden brown and the top golden.
- TIP This is one of those instances where a little over baked is better than a little under baked. Extra chewiness is good, and there will be moisture from the rhubarb, so it wont dry out.
- Leave to cool before cutting into squares – it’s easier to cut the flapjack into neat(ish)pieces.